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Mahogany Beef Stew




Source of Recipe


internet


Recipe Introduction


This is a must try if you like cooking with wine. I've made this twice and it is wonderful!!! DH and I were practically licking the bowl. Because of the wine and hoisin it is a bit sweet, I served the stew over horseradish mashed potatoes. I also added minced garlic and fresh mushrooms the last 20 minutes of cooking.


List of Ingredients




3 1/2 lbs. stew meat, cubed
olive oil
1 large onion chopped
5 - 6 carrots, sliced into thin circles
2 cups Cabernet Sauvignon
1 (14 oz) can diced tomatoes with Italian herbs (do not drain)
1/2 cup hoisin sauce
2 bay leaves

Recipe



Salt and pepper the meat, brown in batches in the olive oil. Remove meat after browned and add a bit more oil to saute onions. Add in garlic if desired. After onions and garlic are cooked return meat back to pot and add 1 cup of the wine, the can of tomatoes, hoisin sauce, and the bay leaves. Bring to a boil, reduce heat cover and simmer 45 - 60 minutes. Stir occasionally.

Add carrots and the other cup of wine. Cover and continue to simmer, another 30 minutes or until carrots and meat are tender. Add in mushrooms and let heat through until tender.

Uncover, turn heat up and boil until sauce is slightly thickened, about 15 minutes. You may also thicken with cornstarch/water if desired. Taste for additional salt and pepper.